Dusting off an old favorite today…

Bigoli in Salsa

Now, this is not the type of “salsa” you poured into a 6 liter mixing bowl yesterday to enjoy with 4 jumbo bags of tortilla chips for celebration of the big sport event.

(apparently the team sported very finely yesterday)

But rather “Salsa” the Venetian name for the pasta sauce comprised of

garlic, anchovies, parsley, olive oil and in this case some fennel fronds and hot chilies.

A perfect condiment for the Venetian fat whole wheat noodle, called

Bigoli

Bigatelli

Also today:

Torchietti, with a celery root cream sauce.

Ziti, a  shredded pork-leg ragu, braised with olives and cured lemons.